Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 16 large mushrooms
- 2 tablespoon lemon juice
- 4 cloves garlic
- 1 bunch herbs, mixed
- sea-salt
- pepper
- 60 g clarified butter
- 125 g flour
- 125 g cornstarch
- 4 egg (s)
- 250 ml beer
- 500 g clarified butter or veetable fat
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms. Unscrew the stem, drizzle with lemon juice. Peel the garlic cloves and press them through the press. Wash the herbs, pat dry and finely chop. Sauté the garlic, herbs and spices in clarified butter for four minutes and pour into the mushroom caps. Mix the flour, cornstarch, egg yolk and beer into a batter. Beat the egg whites until stiff and fold into the batter. Heat the clarified butter (or vegetable fat) in a large saucepan, dip the herb mushrooms in the beer batter and deep-fry in the fat.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below